I would say this is the best cooking channel on UA-cam. Glen doesn't fuss about the best. His style of cooking is very reassuring that makes cooking very enjoyable. Other channels makes it over complicated that it becomes unreplicate able for general cooks.
Ya, my sense is if a dish is really complex to make; all the more reason to enjoy it at a restaurant. But if a certain technique or different application will improve meals I already make (or give a good foundation to try different things), well now you are speaking my language.
Adam Ragusea and Ethan Chlebowski are also two great "home cook" creators. If you want to get a little fancier w/o getting unrealistic like Weissman can be sometimes, try out Kenji Lopez.
Jules' is so blunt and honest and usually underwhelmed, that she has literally become my highlight of watching these videos. In the best meaning possible.
I live in Argentina, and for a long time I was in the wrong idea that we have a completely unique food scenario here. In fact, I thought it was the same in every other country. A few years back when I started watching UA-cam channels like yours and a few others from around the world I realized that that difference is a lot smaller than I thought. Found a ton of dishes and recipes that are very similar to what people may refer as "local" foods. Have a nice holliday an happy new year to both of you!
In dishes like this one there is a ton of flavour in the cooking liquid. In my opinion it’s almost mandatory to make a gravy from it. You’re not just gonna throw the liquid out.
A friend of mine who grew up in Mexico does something similar with onions whenever he makes any sort of tacos. He boils them for an hour, then wraps them in foil with butter and finishes them on the grill. They were INCREDIBLE.
Thank you, Glen, for teaching me about beurre manié. I can testify to your claim that there is zero raw flour flavor with this technique and it's been such a game changer for me for pulling together a thickened sauce for the family at the end of a cook. Our daily schedule is crazy on a good day, so learning these methods has been so extremely helpful. I've been the 'cook' for almost 20 years and I've been much more relaxed and confident with the 'methods' rather than just collecting recipes. I appreciate what you guys do. Thanks again!
Back in the 1970's, in Pella, Iowa, USA, I had this at a Pennsylvania Dutch restaurant. They called it "spiced beef" dinner. Tried to reproduce it for many years. I think this recipe is it. Thank you Glen!
My mom made baked onions with no pre-boil. She just wrapped up a large sweet onion in foil with butter, salt and pepper and baked it like a potato. Simple and delicious.
Omg Glen, I'm from Bogotá - Colombia and I have never heard about this dish. It's amazing how you are teaching me about food, even from my own country.
Those Onions though! "Townsends" UA-cam channel has a great historic baked onion recipe. Looking forward to trying your boil first, bake second method. The Spiced Pot Roast also looks like a game changer from typical weekday fare! Peace and Love.
I am one of the people who learned about All Spice today. That was exactly what I thought, about being a blend, and furthermore, never even felt the need to do any research on the matter since... ;-) ;-) Unexpected bonus for me :-) Thanks :-) HNY! :-)
People SAY it tastes like a combination of cinnamon, nutmeg, clove, etc. I disagree, and say it has its own unique taste, but it is definitely in the same family.
@@lwilton LOL, even further proof I was not inclined to research, I did not think about : Is it One word or two? Felt like two so I went with it. LOL ;-) ;-) Actual Thank You, you passed along knowledge I can use (not sarcasm, really) Happy New Year :-)
I know it’s just you and cameras, but that’s why I think your videos are so great. You’re real. Jules comes in and she’s real. This is one I must try. Thanks Glen!
Fascinating recipe and background story, I always thought you had to be a gifted grandmother to cook this, but I guess you broke it down and demystified this technique. Greetings from Colombia.
And yes, it’s supposed to be sweetish. Traditionally coca cola is used and the gravy ends up really dark, hence the name. But I agree with the tasting notes. Beef is the first flavor you get, then, the seasoning and spicing.
It still comes around again. Like my teenage boys asking if it's ever heard of a guitarist called Hendrix, then 20 years later getting asked the same by some of my grandsons.......... If it's good it'll get rediscovered.
Or the kids in the upstairs apartment coming down to apologize for playing their stereo too loud the night before. I said "no problem" and ask if they were listening to Pink Floyd's Dark Side of the Moon. We had a pleasant conversation about Pink Floyd and I turned them onto Hendrix and a couple others.
A colleague of mine, about a decade younger than me, asked me if I'd heard of a song that was a big hit some 20 years ago here in Hong Kong. I laughed at his question, but after reading your comment, I now realise that it just shows that it's simply a good song.
When my dad was grinning, my mom would take a raw potato for each person eating, cut out a wedge out of the top of the potato. Insert a wedge of raw onion, and spike it with a whole clove. Wrap each spud in aluminum foil, and they went on the cool part of the grill early to cook. Man, those were tasty spuds. Had a nice, mild onion flavor with a hint of clove. Serve those spuds with just butt er, salt and pepper to taste, and man! So good. And while i love sour cream on potatoes, on these, the sour cream would mask the subtler flavors. Your baked onions reminded me of this side my mother used to make.
@@Wizardofgosz I have no idea. I have heard this from cooking shows all the time. I guess if you don't boil it, it tastes raw, but then it wouldn't be thick. 🤦
LOL, I have a hard time watching you prepare meals and at the same time cannot keep my eyes off the prime rib roast in the dry ager. Thank you Glen for what you bring to the culinary world .
Since I’ve learned about the butter with flour and I’ve used it a few times now. Never once has it tasted uncooked. I still will do it the other way as well. But it’s nice to know that for hundreds of years they’ve done this in some of the most fanciest restaurants there are. And had wonderful results. Just as I have and Glenn himself. Obviously if it tasted bad we wouldn’t continue to do it lol so to each his own
My mother did the flour and butter with all the stews she made and so I did too. Never had a raw flour taste. Ever. Just silky smooth gravy with a lovely flavour.
Although it’s majorly different, this reminds me of my mother-in-law’s “famous” (in a very big extended family) brisket. I don’t have the recipe (but my daughter does), but it’s basically cooked days ahead like a standard pot roast, refrigerated, sliced (which can be done nicely with brisket), then on the day needed, cooked in the oven with prunes and apricots with the gravy thickened with crushed ginger snaps! It’s amazingly delicious and the standard main dish she would make for Passover (so no frying the onions in bacon fat!). I have a feeling that the dried fruit and ginger snap gravy would do similar things to the meat that your sugar and spices did. My MIL is gone, but my daughter made it for Passover in 2019. No Passover this year, but next year I hope to enjoy it again.
This was so interesting. I rarely cook pot roast anymore but when I do I use much of what that recipe called for, but not all. I do season the meat with garlic, salt and pepper, lightly flour and brown the meat. I use coriander rather than the other sweet spices, no mustard but in addition to the tomato paste and Worcestershire sauce I use a smidge of anchovies, either a bit of fillet or paste. And then of course the wine and beef stock. I also add balsamic vinegar and a bay leaf or two.. My own set of ingredients arrived at over the years, but really very similar. I bet it has a very similar taste.
I made this yesterday and it was a huge hit. I could not find Allspice berries so used ground Allspice instead. Also couldn't find Mace so I just omitted it. I did flour and sear the meat before I began the sauce. Thanks for this. Will definitely be making this again (Girlfriend says Often.)
Townsends did something similar with an onion a while back. No boiling or butter, just roasted. Its interesting to see how the basic idea has been adapted and changed by different cultures over the centuries.
@@itzel1735 as a kid with ketchup! I know, but now as an adult it honestly depends on my mood. A good gravy is wonderful. But sometimes when your on the run as is hot in the wrappers great too. I do like a good gravy though
I grew up outside baltimore and this is along the lines of baltimore sour beef which is a local version of sauerbraten. Sour beef uses red wine vinegar and apple cider vinegar along with ginger snaps and basically the same spices you used.
We just got our half a cow for the year and you have provided exactly what I have been looking for to change up the old pot roast. Thank you and Happy New Year.
Just found your channel and it is awesome. Subscriber found! Love the work you do and love the warm home feel. No oven intended. Love the new oven as well but old one looked great too!
Spiced beef is one i often make for Boxing day in the slow cooker after lunch on Christmas day. Leave it to cool overnight and is a great dish to serve to the masses with leftovers. The turnip gives it a great spicy/pepperiness.
Made this tonight in an Instant Pot did 42 minutes on high. Next time will do 50 minutes. Is delicious . Only used red wine, and 1/5 as much sugar. No pork fat just olive oil. Served with frozen cubes butternut squash and sage baked in a lot of olive oil.
A while back, Jon Townsend did an episode where he baked an onion. No boiling, no parchment. The recipe said do not remove the skin, so very much like your attempt. I've tried this and it is very tasty.
Cuisines are never static. A lot of those spices (and sugar) would have been very expensive pre-1800s. I would also guess that some of those spices would help mask the flavor of less-than-fresh meat! You would also find a very similar set of spices in corned beef cures.
Looking at that recipe, and hearing that this sort of thing isn't in cookbooks anymore, kind of makes me think about that Beef Rendang kick youtube went through just a little while ago. That recipe is basically slow braised spiced beef, and it's considered one of the most delicious things ever. I took it for granted as a child (we had it all the time, especially for a birthday rijstaffel). I still make this nearly exact sort of pot roast that with what they call mulling or baking or pumpkin spice now (I don't put in cinnamon so not REALLY pumpkin spice) from time to time, and I didn't think that other people just wouldn't.
my mom use to make "yankee pot roast" since she was born in Michigan that's what i guess my grand parents called it, but she would use the obligatory carrots and potatoes,, but thicken the juice with crushed up ginger snaps, kinda the same flavor profile
Now I’m truly amazed. A previous commenter mentioned ginger snaps used with pot roast in the Baltimore area - we live near there so I assumed my MIL got her recipe for brisket with ginger snap gravy locally. But she was from Detroit originally!
@@TamarLitvot , both my German and Dutch relatives did a gingersnaps one, so I assume it's from that part of the world originally. My mom and her sister have found a German restaurant that they will go hours out of the way for. Apparently, some of the dishes are really close to their Bubbie's.
Looks really good. I do have a question about the onions though, and the "change water three times" instructions. The fresh water you added-- did you boil it before adding, or need to bring to boil again after adding? Wondering if the cool down would effect the texture. Thanks!
Interesting mix of spices. I occasionally use Chinese five spice powder in my pot roast, which might be a good shortcut to these flavors. I'll have to drop in some mustard powder and dark brown sugar next time.
Seeing how bread is considered “done” at 190f/88c, the idea that flour dropped into boiling liquid would somehow still be raw is just absolutely silly.
I wonder if people's confusion is anything to do with making, say, a cream sauce? There, you want a roux, so you can cook the flour first before you add milk (since you don't boil milk once it's been added to most sauces). If you did the beurre meuniere (sp?) method with that, you might not get the temperature up high enough to cook out the raw flour taste.
@@Mourgrym Since you’re wondering about the spelling, I can tell you it’s called “beurre manié” (a literal translation would be something like “kneaded butter”). All the best!
@@stephaneethier That does make more sense! Sorry for being an uncultured midwestern USA-er! I went off my best guess from what it sounded like and it didn't seem right. Thank you!
No, you have something that actually is in a recipe...not on its own...don’t believe it? Watch some more actual videos from chefs lol ...love it when people don’t understand basics and crack off...add flour do a gravy and see
I watched another video after this one where the person just roasted the onions without boiling them from an 1808 recipe book. Seems like it turned out the same? Will definitely try it the next time I am making a pot roast.
I've used allspice with beef forever but...never sugar or cinnamon. Okay, now I'm curious and just happen to have most of the ingredients. Thanks, Glen!
I remember getting half of a feral pig once that had a poor job done with the initial butchery. No matter what we did it ended up smelling absolutely HORRIBLE while roasting. As in open all the windows and debate how we would dispose of it. In the end it was one of the best-tasting bits of pork I've ever had.
It was a boar. Thats why they kastrate domestic male pigs when they are small so the meat doesn’t get that awful smell. If you had got a sow pig, it had not smelled att all. It’s only mature boars that do.
Have you Ever made Drop Dumpling? My Grandma would make them and fridge them over night. But my Dad and I would raid the fridge in the morning and eat them raw or cook them with eggs
I never understood the whole if you don’t cook the crap out of your flour it will taste raw in the sauce. It doesn’t make any sense. Flour cooks super fast. My grandma always mixed flour with a bit of water or stock and added it as such to the gravy. It never tasted of raw flour. It seems to be another culinary myth.
It makes sense if you think about it. Even mixed with butter, it will dissolve very quickly into a boiling liquid and then cook more or less instantly.
Have you ever looked up gram ker the gasping gourmet look in book from the 60s the recipe is similar called sweet spice roast this might be his version of it.?
The old recipes are always fun to figure out what the instructions mean. In the recipe for Hunter's Beef @ ua-cam.com/video/-q-diAWijc0/v-deo.html, the instructions say to "cover ... the pan with a brown crust and paper...". Is the "brown crust" referring to fond? A pot pie? Luting paste? Quick Google search is not helping me figure it out.
Similar to the onion recipe, whenever I do ribs on the bbq I like to take an onion and cut in half with some butter put it in tin foil and throw it on the grill for a while.
I would say this is the best cooking channel on UA-cam. Glen doesn't fuss about the best. His style of cooking is very reassuring that makes cooking very enjoyable. Other channels makes it over complicated that it becomes unreplicate able for general cooks.
Ya, my sense is if a dish is really complex to make; all the more reason to enjoy it at a restaurant.
But if a certain technique or different application will improve meals I already make (or give a good foundation to try different things), well now you are speaking my language.
Bruh you bumped ur fucking head
Check Adam Ragusea's channel
I think you will like him too
Adam Ragusea and Ethan Chlebowski are also two great "home cook" creators. If you want to get a little fancier w/o getting unrealistic like Weissman can be sometimes, try out Kenji Lopez.
Julie’s reaction to Glen finishing that onion cracked me up.
To be fair, Glen hadn't had any yet and Jules already had some onion.
Jules' is so blunt and honest and usually underwhelmed, that she has literally become my highlight of watching these videos. In the best meaning possible.
I live in Argentina, and for a long time I was in the wrong idea that we have a completely unique food scenario here. In fact, I thought it was the same in every other country. A few years back when I started watching UA-cam channels like yours and a few others from around the world I realized that that difference is a lot smaller than I thought. Found a ton of dishes and recipes that are very similar to what people may refer as "local" foods.
Have a nice holliday an happy new year to both of you!
I used to think that potatoes were Irish, that pasta was Italian, and that Chili's were Thai.
Love Jules "Everything is better with gravy!"
This needs to be their new tshirt.
In dishes like this one there is a ton of flavour in the cooking liquid. In my opinion it’s almost mandatory to make a gravy from it. You’re not just gonna throw the liquid out.
A friend of mine who grew up in Mexico does something similar with onions whenever he makes any sort of tacos. He boils them for an hour, then wraps them in foil with butter and finishes them on the grill. They were INCREDIBLE.
In the skin?
I'm going to have to try that.
Thank you, Glen, for teaching me about beurre manié. I can testify to your claim that there is zero raw flour flavor with this technique and it's been such a game changer for me for pulling together a thickened sauce for the family at the end of a cook. Our daily schedule is crazy on a good day, so learning these methods has been so extremely helpful. I've been the 'cook' for almost 20 years and I've been much more relaxed and confident with the 'methods' rather than just collecting recipes. I appreciate what you guys do. Thanks again!
Back in the 1970's, in Pella, Iowa, USA, I had this at a Pennsylvania Dutch restaurant. They called it "spiced beef" dinner. Tried to reproduce it for many years. I think this recipe is it. Thank you Glen!
My mom made baked onions with no pre-boil. She just wrapped up a large sweet onion in foil with butter, salt and pepper and baked it like a potato. Simple and delicious.
Omg Glen, I'm from Bogotá - Colombia and I have never heard about this dish. It's amazing how you are teaching me about food, even from my own country.
My family will never know just how much your show influences me and my cooking. I sincerely thank you, Glen.
Okay, enough! Let us see your cookbook library already. I demand a video!
Those Onions though! "Townsends" UA-cam channel has a great historic baked onion recipe. Looking forward to trying your boil first, bake second method. The Spiced Pot Roast also looks like a game changer from typical weekday fare! Peace and Love.
I am one of the people who learned about All Spice today. That was exactly what I thought, about being a blend, and furthermore, never even felt the need to do any research on the matter since... ;-) ;-) Unexpected bonus for me :-) Thanks :-) HNY! :-)
Actually "allspice" - one word.
People SAY it tastes like a combination of cinnamon, nutmeg, clove, etc. I disagree, and say it has its own unique taste, but it is definitely in the same family.
@@lwilton LOL, even further proof I was not inclined to research, I did not think about : Is it One word or two? Felt like two so I went with it. LOL ;-) ;-) Actual Thank You, you passed along knowledge I can use (not sarcasm, really) Happy New Year :-)
I know it’s just you and cameras, but that’s why I think your videos are so great. You’re real. Jules comes in and she’s real. This is one I must try. Thanks Glen!
I love your videos, and find your commentary fascinating.
I used a Beurre manié to thicken my thanksgiving gravy and it came out great. No flour taste at all. Thanks, Glen!
Fascinating recipe and background story, I always thought you had to be a gifted grandmother to cook this, but I guess you broke it down and demystified this technique. Greetings from Colombia.
And yes, it’s supposed to be sweetish. Traditionally coca cola is used and the gravy ends up really dark, hence the name. But I agree with the tasting notes. Beef is the first flavor you get, then, the seasoning and spicing.
@@aagguujjaa I get Coca Cola chicken from a local restaurant (Cuban) and it’s amazing!
I think we all something very similar in every aspect in all cultures. That is what makes history and food so incredible to follow.
It still comes around again. Like my teenage boys asking if it's ever heard of a guitarist called Hendrix, then 20 years later getting asked the same by some of my grandsons.......... If it's good it'll get rediscovered.
Or the kids in the upstairs apartment coming down to apologize for playing their stereo too loud the night before. I said "no problem" and ask if they were listening to Pink Floyd's Dark Side of the Moon. We had a pleasant conversation about Pink Floyd and I turned them onto Hendrix and a couple others.
A colleague of mine, about a decade younger than me, asked me if I'd heard of a song that was a big hit some 20 years ago here in Hong Kong. I laughed at his question, but after reading your comment, I now realise that it just shows that it's simply a good song.
When my dad was grinning, my mom would take a raw potato for each person eating, cut out a wedge out of the top of the potato. Insert a wedge of raw onion, and spike it with a whole clove. Wrap each spud in aluminum foil, and they went on the cool part of the grill early to cook. Man, those were tasty spuds. Had a nice, mild onion flavor with a hint of clove. Serve those spuds with just butt
er, salt and pepper to taste, and man! So good.
And while i love sour cream on potatoes, on these, the sour cream would mask the subtler flavors.
Your baked onions reminded me of this side my mother used to make.
I'm binge watching. Great show
Glad I started following this channel
🤣 🍽
Thanks Glen for sharing your experience and ideas, definitely we will make it soon!!!!!!!!!!!!!!!
If the sauce is boiling, the flour will cook, whether using butter or just a slurry.
How could people think the flour would be raw?
Ohhhh, those Worry Warts!!
@@Wizardofgosz I have no idea. I have heard this from cooking shows all the time. I guess if you don't boil it, it tastes raw, but then it wouldn't be thick. 🤦
LOL, I have a hard time watching you prepare meals and at the same time cannot keep my eyes off the prime rib roast in the dry ager. Thank you Glen for what you bring to the culinary world .
Thank you for sharing yummy recipes, and hope.
that looks delicious. thanks for the vid. it was much appreciated.
Since I’ve learned about the butter with flour and I’ve used it a few times now. Never once has it tasted uncooked. I still will do it the other way as well. But it’s nice to know that for hundreds of years they’ve done this in some of the most fanciest restaurants there are. And had wonderful results. Just as I have and Glenn himself. Obviously if it tasted bad we wouldn’t continue to do it lol so to each his own
My mother did the flour and butter with all the stews she made and so I did too.
Never had a raw flour taste. Ever. Just silky smooth gravy with a lovely flavour.
That dry aged beef is looking great!
Although it’s majorly different, this reminds me of my mother-in-law’s “famous” (in a very big extended family) brisket. I don’t have the recipe (but my daughter does), but it’s basically cooked days ahead like a standard pot roast, refrigerated, sliced (which can be done nicely with brisket), then on the day needed, cooked in the oven with prunes and apricots with the gravy thickened with crushed ginger snaps! It’s amazingly delicious and the standard main dish she would make for Passover (so no frying the onions in bacon fat!). I have a feeling that the dried fruit and ginger snap gravy would do similar things to the meat that your sugar and spices did. My MIL is gone, but my daughter made it for Passover in 2019. No Passover this year, but next year I hope to enjoy it again.
Oh that sounds wonderful
This was so interesting. I rarely cook pot roast anymore but when I do I use much of what that recipe called for, but not all. I do season the meat with garlic, salt and pepper, lightly flour and brown the meat. I use coriander rather than the other sweet spices, no mustard but in addition to the tomato paste and Worcestershire sauce I use a smidge of anchovies, either a bit of fillet or paste. And then of course the wine and beef stock. I also add balsamic vinegar and a bay leaf or two.. My own set of ingredients arrived at over the years, but really very similar. I bet it has a very similar taste.
I made this yesterday and it was a huge hit. I could not find Allspice berries so used ground Allspice instead. Also couldn't find Mace so I just omitted it. I did flour and sear the meat before I began the sauce. Thanks for this. Will definitely be making this again (Girlfriend says Often.)
I’d love a tour of that dry ager. Looks delicious.
Townsends did something similar with an onion a while back. No boiling or butter, just roasted. Its interesting to see how the basic idea has been adapted and changed by different cultures over the centuries.
The look into the camera while going back for seconds after saying "we shouldn't even film the tasting" says a lot :D
I think I would love to try this with a pork butt roast ( because of the sweet flavors)!
Yeah, I think that would be very good, use some apple and use cider as the liquid perhaps 👌
Props to Glen, Julie is no easy critic - but this one got her!
I made this for dinner last night. This is my new favorite recipe. I am allergic to cinnamon so I substituted cardamom.
Since I'm early I just wanna request a Michigan pasty recipe. I bet Glen would have a lot to say about it
I'm in Michigan and could make you a decent one with venison and root vegetables.
I’m a native of the UP, and pasty’s are amazing. Grew up on them, still love them to this day!!
With gravy or no?
@@itzel1735 as a kid with ketchup! I know, but now as an adult it honestly depends on my mood. A good gravy is wonderful.
But sometimes when your on the run as is hot in the wrappers great too.
I do like a good gravy though
But the question is this... with or without rutabaga?
Im planning a pot roast tomorrow and have been saving this video for it. Im really excited to try out a new spice profile.
This looks great.
I grew up outside baltimore and this is along the lines of baltimore sour beef which is a local version of sauerbraten. Sour beef uses red wine vinegar and apple cider vinegar along with ginger snaps and basically the same spices you used.
Ginger snaps! See my comment about my MIL’s brisket. We live in Silver Spring - I didn’t realize this was a thing in our area.
Love your show
We just got our half a cow for the year and you have provided exactly what I have been looking for to change up the old pot roast. Thank you and Happy New Year.
Just found your channel and it is awesome. Subscriber found! Love the work you do and love the warm home feel. No oven intended. Love the new oven as well but old one looked great too!
My mom used to make this for our family of 9. Cheap cut of beef, delicious and mashed potatoes.
Spiced beef is one i often make for Boxing day in the slow cooker after lunch on Christmas day. Leave it to cool overnight and is a great dish to serve to the masses with leftovers.
The turnip gives it a great spicy/pepperiness.
I made this for dinner and it was soooooo good!
Made this tonight in an Instant Pot did 42 minutes on high. Next time will do 50 minutes. Is delicious . Only used red wine, and 1/5 as much sugar. No pork fat just olive oil. Served with frozen cubes butternut squash and sage baked in a lot of olive oil.
I’ll have to try this! Thank you.
Got to love the UA-cam commenters who think they know more than literally hundreds of years of FRENCH cooking.
cool I love onions I will try this.
Great content!
Sounds amazing!
Very Interesting!
How do you clean your Dutch oven Glen? Mine is stained from roasting :/
A while back, Jon Townsend did an episode where he baked an onion. No boiling, no parchment. The recipe said do not remove the skin, so very much like your attempt. I've tried this and it is very tasty.
Let's hope you make another KFC video in 2021
Glen mentioned he had one final recipe to do.
4:08 townsends love this
Cuisines are never static. A lot of those spices (and sugar) would have been very expensive pre-1800s. I would also guess that some of those spices would help mask the flavor of less-than-fresh meat! You would also find a very similar set of spices in corned beef cures.
My family BBQs onions in foil for 1 hour. They come out caramelized, soft and sweet.
Looking at that recipe, and hearing that this sort of thing isn't in cookbooks anymore, kind of makes me think about that Beef Rendang kick youtube went through just a little while ago. That recipe is basically slow braised spiced beef, and it's considered one of the most delicious things ever. I took it for granted as a child (we had it all the time, especially for a birthday rijstaffel). I still make this nearly exact sort of pot roast that with what they call mulling or baking or pumpkin spice now (I don't put in cinnamon so not REALLY pumpkin spice) from time to time, and I didn't think that other people just wouldn't.
I always add clove ( very little)..and peppercorns to my beef broth or beef dishes.
The Squoze Onions look tasty.
my mom use to make "yankee pot roast" since she was born in Michigan that's what i guess my grand parents called it, but she would use the obligatory carrots and potatoes,, but thicken the juice with crushed up ginger snaps, kinda the same flavor profile
Now I’m truly amazed. A previous commenter mentioned ginger snaps used with pot roast in the Baltimore area - we live near there so I assumed my MIL got her recipe for brisket with ginger snap gravy locally. But she was from Detroit originally!
@@TamarLitvot , both my German and Dutch relatives did a gingersnaps one, so I assume it's from that part of the world originally. My mom and her sister have found a German restaurant that they will go hours out of the way for. Apparently, some of the dishes are really close to their Bubbie's.
Looks really good. I do have a question about the onions though, and the "change water three times" instructions. The fresh water you added-- did you boil it before adding, or need to bring to boil again after adding? Wondering if the cool down would effect the texture. Thanks!
Winner winner beef dinner!!
Have you used all if the worchestershire sauce and did you make it again? Wondering if its worth it. I use the powdered.😁
Never would have thought to use pumpkin pie spice on meats! Happy New Year Glen and Julie!
They make this in Cork,Ireland.It's called spiced beef.It's normally eaten at Christmas and they'd boil it in Stout.
Interesting mix of spices. I occasionally use Chinese five spice powder in my pot roast, which might be a good shortcut to these flavors. I'll have to drop in some mustard powder and dark brown sugar next time.
Glen, did you link to your spice videos? I guess I can search myself. ;)
You have several play lists that appear to be about spices. Which one is the series you mentioned about 4 minutes in?
Cannot do better than braised beef for cold weather eating!
Happy New Year, Glen!
Seeing how bread is considered “done” at 190f/88c, the idea that flour dropped into boiling liquid would somehow still be raw is just absolutely silly.
Liquid(water) boils at 212f/100c so the flour would be cooked. Before criticizing the recipe try it you might like it.
I wonder if people's confusion is anything to do with making, say, a cream sauce? There, you want a roux, so you can cook the flour first before you add milk (since you don't boil milk once it's been added to most sauces). If you did the beurre meuniere (sp?) method with that, you might not get the temperature up high enough to cook out the raw flour taste.
@@Mourgrym Since you’re wondering about the spelling, I can tell you it’s called “beurre manié” (a literal translation would be something like “kneaded butter”). All the best!
@@stephaneethier That does make more sense! Sorry for being an uncultured midwestern USA-er! I went off my best guess from what it sounded like and it didn't seem right. Thank you!
No, you have something that actually is in a recipe...not on its own...don’t believe it? Watch some more actual videos from chefs lol ...love it when people don’t understand basics and crack off...add flour do a gravy and see
I watched another video after this one where the person just roasted the onions without boiling them from an 1808 recipe book. Seems like it turned out the same? Will definitely try it the next time I am making a pot roast.
I recognize this video is from two years ago, so maybe no response. Wondering: Do you have a video about making the home made Worchestershire sauce?
I've used allspice with beef forever but...never sugar or cinnamon. Okay, now I'm curious and just happen to have most of the ingredients. Thanks, Glen!
I use strong black coffee as part of my braising liquid. It's an old Amish ingredient.
I remember getting half of a feral pig once that had a poor job done with the initial butchery. No matter what we did it ended up smelling absolutely HORRIBLE while roasting. As in open all the windows and debate how we would dispose of it. In the end it was one of the best-tasting bits of pork I've ever had.
It was a boar. Thats why they kastrate domestic male pigs when they are small so the meat doesn’t get that awful smell. If you had got a sow pig, it had not smelled att all. It’s only mature boars that do.
I'm not going to lie. I really want to see how that pot gets cleaned back to a pristine condition.
3:25 In my language (Czech language), it's "new spice". :D
Great recipe. What is the brand name of your green pot?
It looks like a Fontignac, made by Staub. I had to look closely in the video, because I thought at first it might've been Le Creuset but wasn't sure.
I'm adapting your recipe for a late 1940's Sunbeam Deep fryer/Cooker, wish me luck.
Is that an Ontario flag on your hat? Nice touch!
I’m also a big fan of the CBC hat.
He`s big on Canada and Ontario.
@@front2760 after January 20, I might go back to being big on the U.S.
This looks really good! I’d have browned the meat first though.
Speaking of south America, you have to try to do "ceviche" of Salmon and shrimp, is kind of Recurrent in Chile and Peru, I can share with you a Recipe
Have you Ever made Drop Dumpling? My Grandma would make them and fridge them over night. But my Dad and I would raid the fridge in the morning and eat them raw or cook them with eggs
I never understood the whole if you don’t cook the crap out of your flour it will taste raw in the sauce. It doesn’t make any sense. Flour cooks super fast. My grandma always mixed flour with a bit of water or stock and added it as such to the gravy. It never tasted of raw flour. It seems to be another culinary myth.
Agree.
It makes sense if you think about it. Even mixed with butter, it will dissolve very quickly into a boiling liquid and then cook more or less instantly.
It may reduce in liquid....bud if you cook for at least 2” it Does make a difference....try it
Reminds me of the Townsends 18th Century kitchen pepper recipe.
Red ensign! Represent
That’s the provincial flag, Ontario.
Have you ever looked up gram ker the gasping gourmet look in book from the 60s the recipe is similar called sweet spice roast this might be his version of it.?
I can smell this video lol.
Make wolf gang pucks short ribs... I made them and there the best I have ever made
The old recipes are always fun to figure out what the instructions mean. In the recipe for Hunter's Beef @ ua-cam.com/video/-q-diAWijc0/v-deo.html, the instructions say to "cover ... the pan with a brown crust and paper...". Is the "brown crust" referring to fond? A pot pie? Luting paste? Quick Google search is not helping me figure it out.
nice! a little fidgety, but if you've got a bit of time off or something, could be a fun experiment.
Going to try that sous vide. Be a little longer cook because its chuck.
Similar to the onion recipe, whenever I do ribs on the bbq I like to take an onion and cut in half with some butter put it in tin foil and throw it on the grill for a while.